Wednesday, March 19, 2008

Vegan Biscuits and Gravy!

On Sunday night, we went a tad bit crazy. It was a day of baking and cooking. non-stop. We made soyrizo tacos for Breakfast, biscuits and gravy for dinner and carrot cake for dessert!

So, for months, we have talked about vegan biscuits and gravy and how we should make them. It always seemed as if it would be a daunting task. It wasn't and it would have been worth it if it had been daunting. The biscuits were baked to perfection. They had a hint of oregano and satisfied my biscuit eating urge. The mushroom gravy was perfect in consistency and so easy to make. From now on....our Thanksgiving gravy JUST got gourmet because we will always make this recipe.

Preheat oven to 450 degrees. In a large bowl, stir together the flour, baking powder, oregano, and salt. Stir in the margarine, "milk", and vinegar until well blended. Cut dough into 6 even amounts and place into lightly oiled muffin tins; or roll dough out on floured surface and cut with large cookie cutters and place on baking sheet. Bake 12-15 minutes or until a toothpick or knife comes out clean. Makes about 6 large biscuits.

In medium saucepan on medium-high heat, saute the mushrooms in margarine until soft. Add the flour, nutritional yeast, pepper, and tamari; stir constantly until thickened. Whisk in stock 1/4 cup at a time, stirring constantly until thickened. Blend in food processor if you want smooth gravy or serve as is. Makes approx. 1 1/2 cups.